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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-05-2012, 07:41 PM | #1 |
Is lookin for wood to cook with.
Join Date: 03-17-12
Location: Chicago Western Suburbs
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Brisket Attempt #2
Decided to do Brisket this past weekend. I have posted on brisket before but since there have been so many questions on brisket recently by a number of new people on the forums, I decided to post some more pics of this cook. Here we go.
Started with the "Smoklahoma" rub from Steven Raichlen and made some changes. Includes smoked and regular paprika, cayenne pepper, white pepper, kosher salt, brown sugar, oregano, celery salt, black pepper, cumin, mild chile powder, and garlic powder. I had a nice 6# CAB Brisket I rubbed it and let it sit for a couple of hours I decided to cook "Travis style". I filled the roasting pan with Shiner Bock, Beef broth and a red onion I set my DigiQ for 285, measured at the grid, and got it going using some apricot wood for smoke. I cooked until it hit about 165 internal temp Then I dropped it down in the liquid to finish cooking and raised the temp to about 315 Once I could insert and remove the temp probe without resistance, I took it off and let it sit. Internal temp was at about 200. Total cook time was about 5 1/2 hours. Sliced it up and served with baked beans and a salad. Have to say, this was the best brisket I have ever done. Very tender and juicy. This method works great, especially if you are only cooking a flat. The higher temp and braising helps to keep it from drying out but you still get bark and a smoke ring doing it this way. |
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12-05-2012, 07:48 PM | #2 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Haven't tried "Travis Style" before ... might have to give it a go. Looks pretty good!
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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12-05-2012, 07:49 PM | #3 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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THAT Sir is some Mighty Fine Brisket! Took me more than two trys to get it down for sure.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 07:52 PM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks delicious!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-05-2012, 07:53 PM | #5 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Good post!
Thank's BB |
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12-05-2012, 08:00 PM | #6 |
Is lookin for wood to cook with.
Join Date: 03-17-12
Location: Chicago Western Suburbs
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Thanks all. Full disclosure is that I meant second attempt in the Egg but not my second brisket.
Here is more info on cooking the brisket this way from the BGE Forum http://eggheadforum.com/discussion/1...how-i-do-it/p1 |
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12-05-2012, 10:13 PM | #7 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Very nice! Love to see a good brisket.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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12-05-2012, 10:15 PM | #8 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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buckeye bob breaking his foot off in Brisket #2. Nice seeing you here Buckeye :)
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12-05-2012, 10:50 PM | #9 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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That meat looks great no matter what kind of cooker it came off of! Might have to try that technique!
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12-06-2012, 12:14 AM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like a mighty fine briskie to me!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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12-06-2012, 12:35 AM | #11 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Nice lookin hunk of beef! I love that kosher salt works great in my rub with the other granules. THx for the post :beer:
Sent from my SGH-T999
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